Sautéed Fall Vegetables
Ingredients:
- 2–3 tablespoons olive oil, melted coconut oil or avocado oil
- Purple cauliflower (cut into bite size pieces)
- Yellow squash (thick portion halved, all sliced)
- Brussels sprouts (halved)
- Leeks (Thinly slice white and light green parts. Separate rings)
- 1 1/2 tsp fresh thyme leaves (can sub 1/2 tsp dried)
- 1 1/2 tsp minced garlic
- Salt and freshly ground black pepper
- 2 Tbsp chopped fresh parsley
- 1/4 cup grated parmesan, optional
Directions:
- Heat oil in skillet over medium-high heat.
- Sauté leeks until tender
- Sauté cauliflower and brussels sprouts 4 minutes (toss just occasionally so it can brown slightly).
- Add squash, sauté 3 minutes.
- Add seasonings, sauté till tender: Toss in garlic, thyme and season with salt and pepper to taste. Sauté 2 minutes or until veggies are just tender.
- Sprinkle with parsley and parmesan if desired.
Variations:
- Other great vegetable options are cauliflower, asparagus, zucchini, peas (in their pod), grape tomatoes, eggplant, corn kernels, or mushrooms. Just stick with those that cook fairly quick, you don’t want to use something like potatoes here.
- Sub another type of oil such as avocado oil or coconut oil.
- Adapt with other herbs or add spices for different flavor profiles – to pair well with different types of cuisine based on your main dish.
